Description
Indulge in the aromatic and creamy goodness of Coconut Curry Chicken made effortlessly in your slow cooker. This dish combines tender chicken thighs with rich coconut milk, fragrant spices, and fresh herbs to create a delightful meal that’s perfect for busy weeknights or casual gatherings. With minimal prep time and the convenience of a crock pot, you can set it and forget it while the flavors meld beautifully. Serve it over rice or cauliflower rice, or enjoy it with naan bread for a satisfying dinner everyone will love.
Ingredients
Scale
- 6 bone-in skinless chicken thighs (about 2.5 lbs)
- 2 cans coconut milk (13.5 oz each)
- 1 large red onion, chopped
- 8 cloves garlic, minced
- 2 jalapenos, finely chopped
- 1 tablespoon yellow curry powder
- Salt and pepper to taste
- 1 teaspoon oil
- 2 tablespoons dried basil leaves
- 3/4 teaspoon pepper
- 1/2 teaspoon chili powder (optionally adjust)
- 1 tablespoon cornstarch
- 1 tablespoon water (COLD)
- 1 teaspoon fresh ginger (grated or minced)
- 1/3 to 1/2 cup fresh cilantro (chopped)
Instructions
- Season chicken thighs with salt and pepper.
- In a skillet, heat oil over medium-high heat and brown the chicken on both sides.
- In the slow cooker, mix coconut milk, dried basil, salt, pepper, curry powder, garlic, onions, jalapenos, and browned chicken.
- Cover and cook on high for 4-5 hours or low for 6-8 hours until chicken is tender.
- Shred the chicken and stir in fresh ginger and cornstarch mixed with cold water to thicken sauce. Cook for an additional 10 minutes.
- Garnish with cilantro before serving.
- Prep Time: 15 minutes
- Cook Time: 4-5 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 17g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 31g
- Cholesterol: 90mg